producer profile

<p>Les Champs Libres is a small <glossary title="729">n&eacute;gociant</glossary> run by Ren&eacute;-Jean Dard. It used to be be more wine-centric, but over the years has branched out to include canned seafoods, local charcuterie, beer, sake and even&nbsp;<span class="zalup"><span> <glossary title="950">sherry</glossary><span>.</span></span></span>&nbsp;</p> <p>The grapes are sourced from <glossary title="746">organically</glossary> tended vineyards, and <glossary title="1104">vinified</glossary> without <glossary title="664">manipulation</glossary> or&nbsp;<span class="zalup"><span><glossary title="545">intervention</glossary><span>.</span></span></span>&nbsp;Herv&eacute; Souhaut is a frequent collaborator and often takes care of the vines and <glossary title="1104">vinifications&nbsp;</glossary>while Ren&eacute;-Jean is responsable for selling the final product. Past releases have included a&nbsp;<glossary title="653">methode traditionelle</glossary> and still <glossary title="895">Saint-Peray</glossary>&nbsp;as well as a <glossary title="360">Crozes-Hermitage</glossary>&nbsp;we still get occasional requests for.&nbsp;</p> <p>At this point, the only wines being produced are two <glossary title="1092">Vin de France</glossary> called &quot;Lard des Choix&quot;. Get ready for a pun label explanation of the century:<em>&nbsp;L&#39;art des choix</em>&nbsp;means &quot;the art of choice&quot;. &quot;Lard&quot; means&nbsp;pig, so the implication is that these wines go well with pork. Also, when said quickly, &quot;Lard des Choix&quot; sounds like&nbsp;<span class="zalup"><span><glossary title="117">L&#39;Ard&egrave;chois</glossary><span>,</span></span></span> where the wine is from. This&nbsp;shows without a doubt that the French are masters of puns.</p>